Cinnamon-raisin oatmeal scones from Cook's Illustrated Magazine, Sep/Oct 2003 (page 7)

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Notes about this recipe

  • ashallen on October 13, 2019

    Very nice scones - really good oat flavor and nicely moist. Best on the first day but still OK on the second. Raisins/currants help them stay moist a bit longer than plain ones. Not too sweet - if you like sweet, they benefit from being sprinkled with coarse sugar before baking or being eaten with jam or honey. The recipe suggests using the food processor to cut in the butter which is quick and easy works fine - the scones have come out flakier, though, when I've used my fingers to work in the butter. Freezing unbaked scones and baking them direct from the freezer has worked well. I found that they tend to overcook on the bottoms during baking - using an insulated baking sheet (or stacking 2 half-sheet pans) and moving the oven rack a slot or two up from center has helped control that. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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